Creamy Roasted Butternut Squash Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Velvety soup with naturally sweet roasted squash, sweet potatoes, and warm spices, perfect for cozy evenings with minimal cleanup. This American-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs butternut squash, sweet potato, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel, seed, and cube 2 lbs butternut squash and 12 oz sweet potato into 1-inch pieces.
  2. Step 2: Toss the cubed vegetables with 2 tbsp olive oil on a baking sheet, then roast for 25-30 minutes until tender and caramelized at the edges.
  3. Step 3: Heat a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  5. Step 5: Pour in 4 cups vegetable broth and bring to a gentle simmer. Add the roasted vegetables, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Simmer for 10 minutes to meld flavors.
  6. Step 6: Use an immersion blender to puree the soup until completely smooth (or transfer to a blender in batches).
  7. Step 7: Stir in 1/4 cup heavy cream and simmer for 2 more minutes until heated through.

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